This recipe is from the February 1943 issue of Woman’s Day. I mentioned earlier this month that I wanted to explore this issue a bit more because of the recipes and articles explaining rationing or offering suggestions for meals that used available foods. These carrots are from an article about using winter vegetables when many popular fresh vegetables weren’t available. Plus, carrots baked in milk added not only vegetables but dairy to the home front family’s diet. In 1943, this recipe cost 14 cents to make for a family of four.
Carrots Baked in Milk
- 4 c ground or shredded raw carrots
- 1 tsp salt
- 1/8 tsp pepper
- 3 tbsp flour
- 1 onion, grated
- 1/2 c evaporated milk
- hot water
- 1 tbsp margarine
Place carrots in greased 1 1/2 qt casserole. Sprinkle with salt, pepper, and flour. Add onion and milk. Add just enough water to cover. Bake in moderate oven at 350°F for 45 minutes. Five minutes before removing from oven, dot top with margarine.
I’ll admit that I was a little worried about what this recipe would turn out like. I like carrots, but I had never eaten them this way. I was pleasantly surprised. The carrots were still crisp, and the other ingredients had combined to create a thick gravy that had a constancy similar to slightly runny mashed potatoes. I wasn’t sure that I would like the combination of textures and flavors, but they complimented each other very well. Most of my testers liked the dish. The only one who didn’t was the one who doesn’t like carrots.
I recommend this carrot recipe as an interesting accompaniment to meat dishes on your menu. It’s easy to make, and at least for my family, is a fresh way to cook carrots whether you buy them at the supermarket or grow them in your Victory Garden. Let me know if you try these out and enjoy your bonus day tomorrow. See you in March.